Temperature Help.

Unknown

I was cooking on my new large egg a few days ago and noticed that the temp registering on the dome thermometer could not be the actual cooking temp (way too high, over 400) considering my polder showed the internal temp of the pork loin I was cooking was raising fairly slowly. After calibrating I found the dome thermometer to be off by only about 10 degrees. I was using a V rack and drip pan set on top of the grid, and after reading some previous postings (and as I understand it at least) when you have something with a large surface area between the coals and the thermometer air currents in the egg can cause the dome thermometer to read higher than the actual cooking temp. Some advice on how to acurately measure actual cooking temps in this situation would be appreciated. I plan to do a lot of low and slow(Indirect)cooking on my egg and acurate temps are important to me. [p]Thanks in advance for all your help.

Mike in MN

Zinger,
The temp will vary from dome to grill level up to 70°. (that's from other forum members who are concerned about the difference, and take the time and energy to measure it) The setup, your meat and it's internal temp will determine the initial difference. As the meat and the ceramic mass absorbs more heat, the difference between dome and grill temps becomes closer. [p]A drip pan with water will cool the grill right below the meat (it's a good thing with pulled pork) Cool ceramic mass (a platesetter/pizza stone) will also keep the grill level cooler for awhile. [p]The recipes and our discussions utilize dome temps. [p]Mike in MN